How do you see your cuisine evolving as time passes? Also, are there areas (a regional cuisine or another chef's work for example) you would like to have the opportunity to explore?
Future development
Started by
Jeff T
, Mar 07 2003 07:07 PM
1 reply to this topic
#2
chefg
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- participating member
- 243 posts
Posted 07 March 2003 - 11:17 PM
jefft
To imagine how my cuisine will develop is very hard to say. I look back to July 5th 2001, when we started at Trio, we have come along way. I am sure there is a development curve somewhere, but I feel we are far from a plataeu.
Of course, there are so many places I would love to go and experinece the cuisine. Japan is #1 right now. As far as chefs' cuisines I would like to explore:
Gagnaire
Blumenthal
Bras
those are the top three.
To imagine how my cuisine will develop is very hard to say. I look back to July 5th 2001, when we started at Trio, we have come along way. I am sure there is a development curve somewhere, but I feel we are far from a plataeu.
Of course, there are so many places I would love to go and experinece the cuisine. Japan is #1 right now. As far as chefs' cuisines I would like to explore:
Gagnaire
Blumenthal
Bras
those are the top three.
--
Grant Achatz
Chef/Owner
Alinea
Grant Achatz
Chef/Owner
Alinea
